Best deer tenderloin recipe: 59 photos
FAQ
If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer. Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison.
Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.
General tips:
- Don't overcook or cook at temperatures above 375 F. The short fibers in wild game meat will get tough.
- Serve game meat very hot or very cold. Lukewarm game fat has a very greasy taste.
- Baste very lean cuts with additional fat to improve flavor. Covering roast with bacon strips will provide self-basting.
In reality, this arm-length cut is the backstrap, not the tenderloin. True tenderloins are found INSIDE the deer's abdominal cavity, and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.